Saturday, June 7, 2014

Homemade rose petal jam (recipe, including photos)

  • 100 grams of rose petals
  • 200 grams of sugar
  • 200 milliliters of water
  • 2 lemons

Clean the petals and cut the white part of the petals (at the base of the flower). We pick up the flowers before they are in full bloom, so that the petals are young and tender.

Pour the juice from the 2 lemons over the petals and rub the petals with the juice very well.

Spread the sugar in a thin layer over the petals and let it rest in the fridge for 2 days.

After 2 days, boil the water and add the petals. Let it boil for 15-20 minutes.

When ready, let it rest for 5 minutes, then pour the hot jam in small jars (you will probably get about 200 - 300 grams of jam from the ingredients above).

Turn the jars upside down, so that the lid is sterilised by the hot jam and hits way the jam will last 1 year.

It is very good with pancakes :)



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